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Pastry Fruit Cakes

Name: Pastry Fruit Cakes
Yield: 4 servings
Ingredients: Roll pastry scraps left from making pies or puffs; thick with chopped dates, raisins, nuts, figs, or any such fruits

From The home cook book, 1905

Serves 4

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

40Calories

0 gProtein

5 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories40 kcal

Protein0.5 g

Carbohydrates5.1 g

Fiber0.5 g

Sugars2 g

Total Fat2 g

Saturated Fat0.5 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium31 mg

Potassium33 mg

Calcium5 mg

Iron0.2 mg

Magnesium2.9 mg

Phosphorus5.6 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.3 mg

Vitamin A0.9 mcg

Vitamin E0 mg

Vitamin K1.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate4.6 mcg

Choline0.9 mg

Caffeine0 mg

Water10 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 188. The excerpt below is the record exactly as published.

PASTRY FRUIT CAKES Roll pastry scraps left from making pies or puffs

Cook this with the app: pantry check, scaling, and the assistant.